recipe comes from Recipes in The Mail
and was submitted by Vivian Chu.
tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
a small bowl, mix together hoisin sauce, sherry,
soy sauce, barbeque sauce, green onions, garlic
flank steak across grain on a diagonal, yielding
thin, 2 inch wide slices. Place slices in a
1 gallon, resealable plastic bag. Pour hoisin
sauce mixture over slices, and mix well. Refrigerate
2 hours, or overnight.
an outdoor grill for high heat.
steak on skewers. Grill 3 minutes per side or
to desired doneness.